Teriyaki Salmon Bowl

If you are looking for an easy recipe to shake up your dinner routine, this Teriyaki salmon bowl is it. Featuring tender teriyaki glazed salmon served over fluffy rice and topped with crunchy vegetables, it's a wholesome and satisfying meal.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Tips for the Best Teriyaki Salmon Bowl
• And if you liked this recipe...
• Recipe Card
• Comments

Whenever I go out to eat at a restaurant, I'm always drawn to the "bowls" section of a menu.

There's just something about a meal that is several fresh elements mixed together in a bowl but that isn't a boring salad.

But why reserve eating a delicious bowl style meal for eating out? You'll love making this delicious recipe at home because it's:

• Easy. Don't let the number of steps intimidate you, I was just very thorough with the directions! In reality, the salmon comes together in minutes, the veggies require minimal prep and the sauce uses just 5 ingredients. You can easily have this take-out inspired meal ready in well under an hour.
• Customizable. This recipe is very flexible! Swap out the salmon for chicken breasts (the cook time will be a bit different), use whatever vegetables you have on hand (broccoli and asparagus are also excellent) or switch out the grains.
• Delicious (and Impressive). With its flavorful honey teriyaki salmon, vibrant array of fresh toppings and extra sauce, this Asian-inspired dish is as tasty as it is visually appealing. You're sure to impress yourself and any guests.

The Ingredients

• Salmon- Fresh or frozen (thawed) salmon can be used this recipe. It will work with the skin on or removed. For more info on cooking this salmon, I have a full post dedicated to the honey teriyaki salmon.
• Rice- I make this with brown rice but you can use your favorite type of rice, another grain such as quinoa, cauliflower rice or leave it out.
• Cucumber + Carrots- For crunch! I typically shred the carrots and thinly slice the cucumber. Feel free to use different vegetables (radishes add nice crunch, too).
• Edamame- I like to add a bit of shelled for protein and texture.
• Avocado- Adds some creamy texture to the bowl.
• Teriyaki sauce- My version of this sauce consists of honey, tamari (or use soy sauce), ginger and garlic powder plus some cornstarch for thickening. We'll use this for seasoning the salmon and for topping the bowl.
• Green Onions- Optional, for topping.

The Method

1. Cook rice. Prepare the rice according to the package directions or your preferred method.

2. Prepare sauce. In a small bowl, whisk together the ingredients, except the water and cornstarch, for the teriyaki sauce until well combined.

3. Cook sauce. Pour half of the teriyaki sauce into a small saucepan and add the cornstarch and water. Heat over medium and let it simmer until it thickens slightly, stirring constantly. Remove from the heat and set aside.

4. Cook salmon. Line a shallow baking pan with a silicone liner or parchment paper. Place the salmon in a single layer and spread the remaining sauce (the uncooked portion without the cornstarch) overtop. Bake at 400 F for 10-15 minutes until it reaches an internal temperature of 145 F and is flaky.

5. Prepare toppings. While the salmon is cooking, slice the cucumber, shred the carrots, cook the edamame, and dice the avocado.

6. Assemble. Divide the cooked rice and prepared vegetables among serving bowls. Top with the cooked salmon and drizzle with the teriyaki sauce.

7. Enjoy!

Leftovers and Storage

To Store: Store leftover salmon, rice, and sauce in airtight containers in the refrigerator for up to 3 days. Store the vegetables separately in their own container in the refrigerator, as they won't need to be reheated.

To Reheat: Heat the salmon in a skillet on the stovetop over medium-low heat (I find it tastes better this way rather than microwaving). Warm the sauce and rice in the microwave until heated through. Assemble the bowl with the reheated ingredients and vegetables then enjoy.

Make it Your Own

• Alternate Grain- Instead of rice, try using quinoa, couscous, or cauliflower rice as the base for your Teriyaki-inspired bowl.
• Use Roasted Vegetables- Instead of fresh vegetables, roast them (like in this Teriyaki turkey bowl). Some tasty vegetables to roast are carrots, bell peppers, broccoli, or asparagus.
• Stir-fried Vegetables- If you would like cooked vegetables, you could also make this recipe with stir-fried vegetables such as broccoli, carrots, snap peas, peppers or mushrooms.
• Use Canned Salmon- Take a note from this canned salmon and rice recipe and try mixing the canned salmon with a bit of sauce and then using it in the bowl instead of roasted salmon.
• Use a Different Protein- You can make this bowl with different protein options like chicken, tofu or shrimp. You may need to adjust the cooking time or method.

Tips for the Best Teriyaki Salmon Bowl

• Don't Overcook the Salmon. Keep an eye on the salmon while cooking to prevent it from becoming dry or overcooked. For best results, I recommend using an instant read thermometer to see when it reaches 145 F. But if you don't have one, it is done if it is just flaky.
• Whisk Cornstarch Before Heating. Ensure a smooth and thick sauce by whisking the cornstarch into the other sauce ingredients before heating to help prevent lumps.
• Assemble Only What You'll Eat. Store remaining ingredients separately and assemble additional bowls as needed.

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And if you liked this recipe...

...you might also like:

• Chimichurri Shrimp Bowl
• Gyudon-Inspired Ground Beef and Rice Bowls
• Black Pepper Shrimp Vegetable Stir Fry

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